moroccan roasted veggies

2 baby eggplant, sliced into 1″ thick coins

1-2 sweet peppers, diced

3 ribs celery, diced

1 beefsteak tomato, diced

1/4 cup raisins

2 tbsp olive oil

2 tbsp balsamic vinegar

1 tsp ground cumin

1 tsp sweet Hungarian paprika

1/2 tsp ground ginger

1/2 tsp cinnamon

2 cloves of garlic, minced

Preheat oven to 325 degrees F.  Combine all ingredients in a 13″ x 9″ roasting pan. Cover with foil, and bake for 30 minutes, then remove foil, and bake an additional 45 minutes, stirring occasionally. Serve with rice.


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